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Jefferson Adams posted an article in Gluten-Free American, British/UK RecipesCeliac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear. Ingredients: 1 pound Brussels sprouts, trimmed and halved lengthwise 10-12 medium brown mushrooms, chopped ¼ cup heavy cream ¼ cup cream sherry, or regular cooking sherry 2 tablespoons olive oil 4 slices bacon, chopped 1 shallot, chopped 2 cloves garlic, minced 1 tablespoon sea salt freshly ground black pepper, to taste Directions: Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Heat oven to 475F (245C). Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges. Keeping the bacon and drippings in the pan, reduce heat to medium. Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear. Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined. Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon. As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned. Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired. Add a dash of salt and black pepper, and serve warm, with your favorite entree.
Amie Valpone posted an article in Gluten-Free Recipes: Snacks & AppetizersThis dish can be served as an appetizer or as a side dish for your favorite meal. Gluten-Free and Vegan Serves 2 Ingredients: 1 lb. Brussels sprouts 2 cups herbal tea, brewed 2 Tbsp. honey 1/2 cup almond butter 2 Tbsp. Barlean's Flax oil 1/2 cup rice milk 1/4 tsp. cinnamon 2 Tbsp. warm water Directions: Preheat oven to 350 degrees F. Place Brussels sprouts in a roasting pan. Pour 2 cups brewed green tea over Brussels sprouts, then drizzle with honey. Place into the oven for 30 minutes; flipping sprouts after 15 minutes to ensure even cooking. Meanwhile, in a medium sized bowl, combine remaining ingredients; mix until well combined. Set aside. Remove Brussels sprouts from oven; drain remaining liquid. Transfer sprouts to a serving bowl. Serve warm with a drizzle of almond sauce. Enjoy.
The decadent, borderline sinful combination of bacon and blue cheese is one I use sparingly, but with the season of dinner parties upon us, I can’t think of a better reason to break it out. On another night, try dressing up the sprouts with for toasted walnuts, cranberries, maple syrup and a touch of balsamic; think savory dessert… Ingredients: 1 pound Brussels sprouts, halved or chopped 4-5 strips thick-cut bacon 1 tablespoon butter 1 small onion, diced 2 cloves garlic, chopped 1 ounce blue cheese crumbles Salt and pepper to taste Directions: Heat a large skillet over medium-high and cook bacon until crispy. Remove and let drain on a paper towel-lined plate. Reserve less than 1 tablespoon of the fat from the pan and add butter. Sauté the onions for 2-3 minutes. Add the garlic and Brussels sprouts. Cook for 10-12 minutes, stirring occasionally, until sprouts are golden-brown. Add the bacon and blue cheese and toss together. Season with salt and pepper if desired and serve immediately.
I admit that I hated Brussels sprouts as a kid, and even into my early adult years. Then, I chanced upon an Italian restaurant in San Francisco called Vivande Porta Via, where the chef sautéed his sprouts in a pan and then finished them in the oven. When the chef came out to see how everything was, he was crestfallen that I had left his sprouts untouched, and prodded me to try them. I did, and the rest, as they say, is history. I coaxed the recipe out of the chef, and never looked back. I make these delicious stouts on a regular basis. They make an excellent side dish for the holidays. Properly cooked Brussels sprouts should be caramelized and slightly black or burnt looking. This recipe makes enough sprouts to serve about eight to ten people. Ingredients: 2 pounds Brussels sprouts, halved, ends trimmed and yellow leaves removed 2 garlic cloves, minced ¼ cup of white wine 2 strips quality bacon, cooked 3 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper Preparation: In a frying pan, cook bacon until brown and set aside. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large bowl, and stir to coat. Heat pan to medium. Add garlic to pan and stir to prevent garlic from burning. When garlic is cooked, add brussels sprouts, flat side down to start. As sprouts begin to brown, flip them over and stir. When sprouts are lightly browned, add white wine and simmer 3-4 more minutes. Preheat oven to 400 degrees F (205 degrees C). Place cast iron pan on center oven rack, or, if necessary, transfer to baking sheet. Crumble bacon over the sprouts, and mix. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.